Food and Drink Search: North American

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Brisket (give at least 60 minutes per pound, though thicker or larger non-point cuts might take as much as 90 mins / pound) 4 Pounds is a good base point. You should bring the brisket up to room temperature before anything else

Prepare the spice rub and a mop

Spice rub: Salt (smoked salt better) and coarse ground pepper in a 3:5 ratio, with a few other spices like onion and garlic powder, a dash of cayenne, ground mustard seeds and even a few ground juniper berries to taste.

I love blueberry bagels and cream cheese. They're probably ... no ... definitely my favorite food. If I was stranded on a desert island and could only take one food with me (nutritional value aside), I would take blueberry bagels and cream cheese. I've often joked (only somewhat kidding...) that I could go on an all-bagel diet (with some proteins beyond cream cheese thrown in for delicious bagelwiches). In fact, I'm eating a blueberry bagel with cream cheese right now (not even one I made in this recipe... while making this recipe, I ate a storebought blueberry bagel with cream cheese).

Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite. He worked long and hard to re-create that moment, and settled upon this recipe.

This is a modified version of the turkey and dressing recipe that Jon got from his Mom, who learned from hers. We buy a fresh (non-frozen), free-range turkey and dry brine it. In years past, we have also wet-brined it for three days, but this is much messier (though it can save fridge space if you use a cooler). If frozen, it will need to thaw, in the refrigerator, for several days. Follow the directions that come with the turkey.

Mix above together. I found that using an immersion blender got the consistency to a pleasantly creamy texture, but I was also using block-style brown sugar, instead of granulated. Regardless, it should be well mixed together and not lumpy.